Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baby Back Ribs Baked With Sauerkraut
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- #77118
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package (32 ounce size) refrigerated sauerkraut, drained and rinsed
4 cups shredded red cabbage
2 tablespoons paprika, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon paprika (divided use)
4 cloves garlic, minced or pressed
1 can (14.5 ounce size) stewed tomatoes
3 pounds pork baby back ribs, trimmed of fat
1/2 teaspoon black pepper
1/3 cup fine dry bread crumbs
directions
Combine sauerkraut, cabbage, 1 tablespoon of the paprika, garlic, and tomatoes in a 10- x 15- x 1-inch baking pan; spread out in an even layer.
Arrange ribs on sauerkraut mixture, curved side up; sprinkle with pepper and 2 teaspoons of the remaining paprika. Cover pan tightly with foil. Bake in a 375 degrees F oven for 1 1/2 hours.
Mix remaining 2 teaspoons paprika with crumbs. Uncover pan, turn ribs over, and sprinkle with paprika mixture; continue to bake, uncovered, until meat is very tender when pierced and crumbs are brown, about 20 more minutes.
To serve, cut ribs apart and arrange in a serving bowl with sauerkraut mixture.
added by
sjosie
nutrition data
Nutritional data has not been calculated yet.
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